Chicken with Coconut and Lime

Name: Chicken with Coconut and Lime
Yield: makes 4 servings
Ingredients: 4 skinless, boneless chicken breast halves (1 to 1 1/2 pounds); Minced zest and juice of 2 limes; 1/2 cup canned or fresh coconut milk (see page 75); Salt and cayenne; 1 teaspoon nam pla (fish sauce; optional); 4 scallions, minced, for garnish; 1/4 cup minced fresh cilantro for garnish

December 20, 2011

I had something like this on a visit to Bangkok, chicken with a creamy but spicy lime sauce. At first I thought the rich texture had come from a pan reduction or even a béchamel-like sauce, but I detected the faint taste of coconut and realized it was little more than coconut milk spiked with lime. With canned coconut milk, it can be made in less than a half hour.

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